Turn smashed potatoes into a naturally gluten free pie crust loaded with wonky green veggies and cheese.
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Let's get creative with the versatile avocado – there is more to these green gems than just guacamole and salad toppers.
Enjoy your Wonky apples, skins and all, with these delicious and super simple Apple Pancakes. Perfect for breakfast or dessert!
Try this colourful warm yam, beetroot, and watercress salad with honey mustard dressing. It's a delightful blend of earthy beetroot, sweet yams, peppery watercress, and tangy dressing.
Next time you're making mashed potatoes, save the skins. Potato skins are high in nutrients. Transform your potato skins into a very easy cheesy garlic flatbread. YUM!
There's something brilliant about roasting a cauliflower whole - it turns wonderfully creamy and creates an impressive dinner main. Often, cauliflower leaves are needlessly discarded, but not here!
In this low-waste recipe, we transform humble ingredients into a tasty dinner. Utilising the often-overlooked carrot tops combined with roasted carrots and butter beans.
Stuffed leeks are a fantastic way to use up the entire vegetable, including the often-discarded green tops. In this recipe, the leeks are stuffed with cottage cheese, leek, Parmesan, and walnuts.
Try this delicious winter pasta dish that combines the sweet and savoury flavours of fennel with salty pangrattato or breadcrumbs.
For those who may not be familiar, we'd like to introduce you to the wonderful world of Kimchi which is an excellent & delicious method of preservation.
This soup is a freestyle creation that turns your fridge's odd and ends into a winter warmer. The best part? You can toss in literally any veggie you have lying around – the more, the merrier!
Do you ever find yourself with a surplus of fruits and veggies that you just can't seem to eat in time? Introducing the smoothie hack that will revolutionise your mornings.
These oven-baked "sundried" tomatoes are delicious in salads and sandwiches and are a delicious addition to antipasti boards.
We're calling this build-your-own ice cream because you can experiment with any fruit you have lying around.
Carrot tops are often overlooked and discarded, but they are full of flavour and packed with nutrients. So we've put together three simple and delicious recipes to use them up.
It’s super easy to make your own veg stock and a great way to use up all your scraps. Whether it's leek tops, carrot peel or onion skin, chuck it in!
This salad is a crisp and fresh blend of grapefruit, avocado, almonds, and apple, all tossed in a tangy honey-Dijon dressing. It's a tasty side for four, offering a mix of citrusy & creamy flavours.
1/3 of food globally is wasted and it’s estimated that up to 40% of produce grown doesn’t leave the farm gate.
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